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Tomato purèe quality from transgenic processing tomatoes
Author(s) -
Porretta Sebastiano,
Poli Giovanna
Publication year - 1997
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.1997.tb02127.x
Subject(s) - lycopersicon , pectinase , transgene , food science , horticulture , genetically modified organism , genetically modified tomato , biology , genetically modified crops , chemistry , botany , biochemistry , enzyme , gene
Summary The quality of tomato purèe prepared from transgenic fruits ( Lycopersicon esculentum ) which had reduced amounts of polygalacturonase (PG) activity, were evaluated. The application of genetic modification yields products which have lower Bostwick consistency values (from 35 to 55%), reduced serum separation ( c . 40%) and better sensory appearance and acceptability in comparison with their conventional counterparts. A new way of producing high quality tomato products using genetically modified fruits together with mild heat treatments is described.